Description
A vibrant and flavorful pesto made from carrot tops, perfect for spring dishes.
Ingredients
Scale
- 2 cups carrot tops, washed and chopped
- 1/2 cup nuts (pine nuts or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- In a food processor, combine the carrot tops, nuts, Parmesan cheese, and garlic.
- Pulse until the mixture is finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- This pesto can be used on pasta, sandwiches, or as a dip.
- Store leftover pesto in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg